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Chicken Enchilada Soup

Chicken Enchilada Soup

Olivia Swift

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4
Calories 380 kcal

Ingredients
  

  • 2 tablespoons coconut oil
  • 2 medium stalks celery sliced
  • 1 small yellow onion chopped
  • 1 small red pepper chopped
  • 2 cloves garlic minced
  • 1 cup diced tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 4 cups chicken broth
  • 1 cup canned coconut milk
  • 8 ounces cooked chicken thighs chopped
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh chopped cilantro

Instructions
 

  • Heat the oil in a saucepan over medium-high heat then add the celery, onion, peppers, and garlic – sauté for 4 to 5 minutes.
  • Stir in the garlic and cook for a minute until fragrant.
  • Add the tomatoes and spices then cook for 3 minutes, stirring often.
  • Add the broth and bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
  • Stir in the coconut milk and simmer for another 20 minutes, then add the chicken.
  • Cook until the chicken is heated through, then stir in the lime juice and cilantro.
Keyword Keto Soups